DIRECTIONS

2 Turn the dough out onto a floured work surface and roll out to 3/8" to 5/8" thick. Using a circle cookie cutter or an upside-down glass 2 1⁄2" to 2 3⁄4" in diameter, cut out as many little circles from the dough as you can. Using a smaller circle cookie cutter, 1" to 1 1⁄4" in diameter, cut out the centre of each circle of dough. Gather up the dough scraps into a ball, roll it out again and cut out more doughnuts the same way.

3 Line a baking sheet with parchment paper and place the doughnuts on it; cover with a clean kitchen towel. Let the doughnuts rise until doubled in size, 45 minutes to 1 hour.

4 Pour the oil into a small heavy-bottomed saucepan and heat to 355°F. Lower one or two doughnuts into the hot oil with a slotted spoon and fry until golden, about 1 minute on each side. Handle the doughnuts carefully so you don’t press out the air bubbles that formed during rising. Lift the fried doughnuts out of the oil with the slotted spoon and drain on paper towels or a wire cooling rack set over parchment paper. Continue until all the doughnuts have been cooked.

5 To make the cinnamon sugar, mix the ingredients together in a small bowl. Dip each doughnut into the mixture as soon as it is cooked and turn several times to coat.

6 To make the lemon and chocolate glazes, combine the ingredients for the glaze of your choice in a small bowl until the mixture is thick. After the doughnuts have cooled a little, lay them out on parchment paper and spoon the glaze overtop.